Cook the artichokes in one layer in a large pot in salted water about 1" high. Squeeze a lemon wedge into the water and put in the squeezed wedge also. Cover and cook over moderate-low heat for about 30-40 minutes until a leaf can be removed easily.

Place the undrained jar of pickled okra in an electric blender and blend until smooth. The artichoke leaves and heart are dipped into the okra vinaigrette. (If you don't like okra, this is to tell you that this vinaigrette does not resemble okra. It is an entirely new delicious taste).

Poster's Note:
You will find the pickled okra in the supermarket close to the pickles and olives. I use the mild rather than the hot but I guess you could use the hot also.